3 boiled white potatoes
V2 cup cooked peas
¼ teaspoon celery salt
1 hard-boiled egg
Slice the potatoes; chop the cucumber, apple and egg; then mis all the ingredients together, pouring over them Mayonnaise dressing. Serve on crisp lettuce leaves.
1 head lettuce 6 hard-boiled eggs
Line a circular dish with the lettuce. Cut the whites of the eggs in pieces lengthwise, like the petals of a water-lily. Arrange the pieces in circular form on the lettuce, and in the center pour the yolks of the eggs well mixed with Mayonnaise. Or lay a large green leaf on each individual plate and make a small lily with each egg.
2 tablespoons lemon juice Lettuce
1 tablespoon chopped parsley
Wash the cauliflower carefully; tie in a cloth and cook in boiling, salted water until thoroughly tender. When done remove the cloth; pour the lemon juice over the cauliflower and set it on the ice to cool. When ready to serve separate the flowerets; lay them on lettuce leaves; cover with French dressing and sprinkle parsley over the top.
½ pound pecans
½ cup Mayonnaise dressing
1 small head lettuce
Cook the peas slowly in their own liquor, seasoning them with salt, pepper and sugar. When the peas have absorbed all the liquor, set them aside to cool; mix with the chopped pecans and Mayonnaise and serve on lettuce leaves.
4 cucumbers 1 onion
2 green peppers French dressing
Scoop out the inside of the unpeeled cucumbers, which will then have the appearance of small green boats. Chop the pulp thus removed with the peppers and onion and mix well with French dressing. Fill the boats and in the bow of each erect a white sail cut from paper and fastened to a long toothpick.
2 cups watermelon 4 tablespoons sugar 1 teaspoon cinnamon
¼ teaspoon grated nutmeg Juice of 1 orange Lettuce
Line a salad bowl with lettuce leaves and in it place the watermelon cut into small cubes. Mix the sugar, cinnamon and nutmeg, and sprinkle over the melon; then pour the orange juice over all.
2 bananas Juice of ½ lemon
2 oranges Lettuce
Slice the bananas and oranges and pour the lemon juice over all. Serve on lettuce leaves with French dressing.
2 bananas 2 oranges ½ cup English walnuts
Juice of ½ lemon Lettuce French dressing
Slice the bananas and oranges and mix them with the nuts and lemon juice. Serve on lettuce leaves with French dressing.
1 cup walnut meats Lettuce
1 cup chopped celery Mayonnaise dressing
Procure the best grade of walnuts and remove the meat from the shells in perfect halves. Mix walnuts and celery with Mayonnaise dressing and serve on crisp lettuce leaves.
Apples cored and cut into cubes may be substituted for the celery, or may be added to both nuts and celery if desired.